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Seasonal and Storage Effects on Color of Red‐Fleshed Grapefruit Juice
Author(s) -
STEIN EDUARDO R.,
BROWN HAROLD E.,
CRUSE ROBERT R.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13882.x
Subject(s) - citrus paradisi , lycopene , cultivar , grapefruit juice , chemistry , food science , horticulture , carotenoid , carotene , botany , rutaceae , biology , pharmacokinetics , pharmacology
Seasonal and storage characteristics of the juice from four red‐fleshed grapefruit (citrus paradisi macf.) cultivars; Ruby Red, Henderson, Ray, and Star Ruby were determined and compared in a search for cultivars having juice with less tendency to fade as the fruit matures and on juice storage. Analyses of the single strength processed juice showed the cultivars to be similar except for lycopene and carotene values. Lycopene, the major pigment in pink and red grapefruit, declined 0.75–0.68 mg/100g, 0.36–0.25 mg/100g, 0.36–0.30 mg/100g and 0.14–0.08 mg/100g for Star Ruby, Henderson, Ray, and Ruby Red, respectively, as the season progressed. Storage of processed juice for 12 months revealed no major decrease in lycopene.